Servings
4
Ready In:
20 MIN
INGREDIENTS
-
1 tbs Liquid shortening1 cup of frozen corn1 medium onion (chopped)2 jalapeños (chopped)1 red pepper (chopped)2 cloves garlic (minced)1/2 tsp garlic powder1/2 tsp black pepper
-
Warm an iron cast skillet and add the liquid shortening. Add the frozen corn and cook.In a separated skillet add the onion, jalapeño and red pepper. After 3 minutos add all the spices, cream cheese, sour cream and mayonnaise.When its done add it to the corn and mix.Add the blend of cheddar and monterrey jack. Bake for 10 min
-
1/2 tsp paprika1/2 tsp ground cuminhalf bar cream cheese2 tbs sour cream2 tbs mayonnaiseBlend of cheddar & monterrey jack
Try our recipes!
VANILLA TAZO CHAI LATTE
Homemade Vanilla Tazo Chai: A Cozy Comfort DrinkCelebrate Your TraditionsIngredients: 1 - 3 tablespoons vanilla simple syrup more or less to taste ½ cup TAZO chai ¼ tsp. vanilla extract optional ½ cup whole milk Preparation:1. Place 1 – 3 tablespoons vanilla simple...
SIMMERED SMOKED LINKS
Elevate Your Weeknight Meal: Simmered Smoked LinksIngredients: 2 packages (16 ounces each) miniature smoked sausage links 1 cup packed brown sugar 1/2 cup ketchup KRAFT HEINZ 1/4 cup prepared horseradish Preparation: Place sausages in a 3-qt. slow cooker. Combine the...
PARSLEY & HABANERO DIP
Creamy & Spicy: Parsley Habanero DipIngredients: 1 cup mayonnaise ½ cup sour cream 1 cup fresh chopped parsley ½ onion 1 teaspoon salt ½ teaspoon pepper 1 tablespoon vinegar 3 tablespoons EL YUCATECO Habanero Sauce 1 clove garlic 1 bag of Maduritos Zambos®...